Quick and Easy Flatbread – Only 4 Ingredients

This is my easy flatbread recipe, they use only 4 simple ingredients and can be made in a pinch! A great go-to flatbread recipe is a must in my opinion – they go so well with so many dishes. I don’t always have time to make yeasted breads for curries, dips and wraps so when I want a tasty homemade bread, this is the recipe I use over and over again.

I love to eat this flatbread dipped in a curry, or used as wraps in tofu kebabs – both are family favourites over here! Try these with my pumpkin Dahl, or this lentil soup by Iranian Vegan

Making the easy flatbread

These flatbread couldn’t be easier to make. Simply sieve the flour into a bowl and stir in the salt. Add the water and oil and mix to form a smooth dough. Knead for 5 minutes, then leave to stand for 5 minutes.

Divide the dough into 4 balls.

There are two ways to approach cooking these – if you’re feeling pretty confident then what I would do is:

1. Heat up the pan while rolling out the first flatbread. (They should be around 1/4 cm thick)
2. Place the first flatbread in the pan. While it’s cooking, roll out the next one.
3. Repeat for all 4 dough balls
4. Cook for a few minutes on each side. Stack them when done and cover with a towel to keep them warm.

If you’re feeling a bit less confident or just don’t want to feel rushed, you can just roll out all 4 dough balls first, then cook them one by one, giving each your full attention. They will turn out great! I like to use oil to stop the dough from sticking, as flour can be quite drying and burns easily in the pan.

These easy flatbreads are best served straight away. If you want to prepare them in advance, make the dough and store in an air-tight container in the fridge for up to 3 days. You could roll them out but they might stick together in the fridge.

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